Moroccan Chicken Stew Slow Cooker

By KellyMatthews

Ingredients

• Moroccan Chicken Stew
• 2 chicken breasts, cut into cubes
• 2 carrots, peeled and cut into chunks
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 small sweet potato, peeled and cut into chunks
• 1 can chickpeas, rinsed and drained
• 1 T tomato paste
• 2 t cinnamon
• 2 t cumin
• 1/2 t coriander
• 1/2 t cayenne pepper
• 1 cup green beans, cut into 1 inch pieces
• Chicken stock
• Place all of the ingredients into a 3 1/2 or 4 quart crockpot and add chicken stock to cover (about 3-4 cups).  Cover and cook on low for 6-8 hours.  Serve over couscous or rice and sprinkle with chopped cilantro

Details

Servings 1
Adapted from amoderngal.com

Preparation

Step 1

Place all of the ingredients into a 3 1/2 or 4 quart crockpot and add chicken stock to cover (about 3-4 cups).  Cover and cook on low for 6-8 hours.  Serve over couscous or rice and sprinkle with chopped cilantro if desired.  Note: I often make this same recipe with lamb cubes for a delicious lamb stew.

Heather @CeliacFamily

Heather, it has been unusually cold here.

I have all of this in my pantry, except the beans; I just have canned ones. Think I could stir in the canned beans at the end? Think I am going to try this one next week!

Rebecca, you can used homemade cooked or canned beans. Go ahead and add them at the beginning.

A friend just make a stew just like this and it makes my mouth water. Must put on menu plan…..Thanks so much or sharing!

tereza, this can easily be made on the stove top. In fact, browning the onions and chicken, before adding the liquids and simmering until tender will add to the flavor. I use the crockpot a lot now to simplify things. Thanks for visiting.

Remake the dinner plate